|
|
 Vinegar, usually cider or malt, sweetened and flavoured with raspberries. Now used almost exclusively as an ingredient, it was formerly prized as a restorative hot drink, especially for children and the infirm.  Raspberries (Rubus Idaeus). Image: Juhanson  Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)991. RASPBERRY VINEGAR (1816) Take six pounds of raspberries, gathered in dry weather, and six pounds of pounded sugar; put them Lq an earthen pan, placing a layer of raspberries, then a layer of sugar, and so on; let them stand for three days, and stir them once a day with a wooden spoon; then take three pints of Burgundy vinegar, put it to them, stir them well together, put them into a clean preserving pan, over a charcoal fire, make them boUing hot, then nm them through a jelly bag. Put the syrup in a clean earthen pot; then put a large pan of water on the fire, put the pot with the syrup in the boiliag water, and let it boil for two hours; if not sweet enough, sweeten it to your palate with fine loaf sugar; let it stand till cold, and put it into dry pint bottles. 992. RASPBERRY VINEGAR (Surrey) Bruise two quarts of fresh raspberries, and pour over them a quart of good white wiae vinegar; cover closely, and let it stand for four days, stirring it occasionally; strain through a flannel bag without pressing, and boil the liquor for a quarter of an hour, with powdered sugar in the proportion of a pound to a pint, skimming carefully; when cold, bottle and cork. If it is intended that the viaegar shall be very acid, less sugar must be used. Some persons add a little brandy when it is bottled; this is good for keeping, but it injures the flavour. Original Receipt from 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845)COMFORTS FOR INVALIDS. 89. Raspberry Vinegar Beverage. Put two tablespoonfuls of raspberry vinegar into a cup, over which pour half a pint of boiling water ; when cold, use it as you may be instructed or when necessary ; any kind of fruit syrup would answer the same purpose, and be equally as good, that is, currants, cherries, strawberries, mulberries.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |